Appetizers
Cretons on Toast
Ingredients
- - 500g (1.1 lb) ground pork
- - 250ml (1 cup) whole milk
- - 1 small onion, finely minced
- - 1 clove garlic, minced
- - 2.5g (1/2 tsp) ground cinnamon
- - 1.5g (1/4 tsp) ground cloves
- - 1.5g (1/4 tsp) ground allspice
- - 60g (1/2 cup) fine dry breadcrumbs
- - Salt and freshly ground black pepper, to taste
- - Toasted baguette slices, to serve
Method
- Combine the ground pork, milk, onion, garlic, cinnamon, cloves and allspice in a heavy-bottomed saucepan.
- Bring to a gentle simmer over medium-low heat, breaking up the meat with a wooden spoon, and cook uncovered for 45-50 minutes, stirring occasionally, until the mixture is very soft and most of the liquid has been absorbed.
- Stir in the breadcrumbs to thicken and bind the mixture, and season generously with salt and pepper.
- Pour the mixture into a loaf tin or serving dish, pressing down evenly, and refrigerate for at least 4 hours, or until firmly set.
- To serve, spread a generous layer of chilled cretons onto warm toasted baguette slices.
Introduction: Cretons is a rustic Quebecois pork spread seasoned with onion, cinnamon and cloves, traditionally served at breakfast but equally at home as a hearty appetizer spread on warm toast.
Cultural Background: Cretons is a rustic Quebecois pork spread seasoned with onion, cinnamon and cloves, traditionally served at breakfast but equally at home as a hearty appetizer spread on warm toast. Its roots trace to French settler cooking adapted with local pork and spice trade goods.
Tips: Cook the pork mixture low and slow – rushing the simmer results in a grainy rather than smooth, spreadable texture. Cretons taste best made a day ahead so the spices can fully develop.
Variations: Some Quebec households add finely diced pork fatback for extra richness, or a pinch of nutmeg alongside the cinnamon and cloves. No authentic vegetarian version exists for this pork-based spread.
Storage: Keeps covered in the refrigerator for up to 1 week, or frozen for up to 2 months.
Reheating: Served cold or at room temperature; no reheating required.
Nutrition: Per serving (2 tbsp on toast): approx. 210 kcal, 11g protein, 14g carbohydrate, 12g fat, 1g fibre, 260mg sodium.
FAQs:
Q: Is cretons the same as pate?
A: It is similar in spreadable texture but coarser and spiced differently, with a distinctive warm cinnamon-clove profile absent from most French pates.
Q: Can I make cretons ahead for a party?
A: Yes, it is traditionally made 1-2 days in advance to let the flavours settle.